Sticky Singaprean spareribs – Food & Home Magazine
Savor mouthwatering Sticky Singaporean Spareribs perfect for sharing. Pile them on the table and enjoy with friends! Perfect with a bold Grangehurst Pinotage 2001.
Ingredients
- PASTE
- 4 garlic cloves
- 20ml (4 tsp) fresh ginger, grated
- 2 red chillies, seeded
- 10ml (2 tsp) chilli paste
- 1 lemon grass stalk, chopped
- 5ml (1 tsp) fish sauce
- 30ml (2 tbsp) sesame oil
- 30ml (2 tbsp) soy sauce
- 5 curry leaves
- 20ml (4 tsp) ground cinnamon
- 2 cloves
- 10ml (2 tsp) salt
- 80ml (¹/³ cup) oil
- 1kg pork spareribs, chopped into bite-sized pieces
- 1 x 420g tin coconut milk
- 100g spring onions, sliced
- steamed rice, to serve
- 60ml (¼ cup) plum sauce, to serve (see Cook’s Tip below)
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